Ginger Nut Biscuits
Ginger nut biscuits are hard, snappy British cookies with a pronounced ginger heat that comes from a combination of ground ginger and golden syrup. The dough comes together quickly and the biscuits harden as they cool, developing their characteristic crunch. A full batch bakes in about 25 minutes.
Equipment
- Mixing Bowl
- Whisk
- Baking Tray
- Parchment Paper
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup molasses
- 2 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 2 teaspoons ground ginger freshly ground preferred
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg room temperature
Instructions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the molasses and egg, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms and is well incorporated.
- Using your hands, roll the dough into small balls, approximately 1 inch in diameter, and place them 2 inches apart on the prepared baking tray.
- Bake in the preheated oven for about 15 minutes or until the biscuits are golden at the edges.
- Remove from the oven and let them cool on a cookie rack before serving.
Notes
Tammy’s Tips:
- For a spicier kick, consider adding a pinch of cayenne pepper to the dough.
- These biscuits can be stored in an airtight container for up to a week, maintaining their delightful crunch.
Nutrition
Calories: 152kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 100mgPotassium: 70mgFiber: 0.3gSugar: 11gVitamin A: 248IUVitamin C: 0.005mgCalcium: 13mgIron: 1mg
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